Recipe by Mark Garcia for Avocados From Mexico
3 each compressed watermelon cut into 2 1/2″ diameter rounds, 1/4″ thick
3 each feta cut in 2 1/2″ diameter rounds, 1/4″ thick
3 each Avocados From Mexico 2 1/2″ diameter rounds, 1/4″ thick
2 tablespoons citrus-mint dressing (recipe follows)
2 tablespoons pistachios crushed
- Alternate watermelon, feta and avocado to create a stack. Drizzle with citrus-mint dressing. Top with crushed pistachios.
For Citrus-mint dressing
1/2 cup orange juice
4 teaspoons smooth dijon mustard
1/4 cup apple cider vinegar
1/2 cup honey
1/2 cup olive oil
1/4 cup mayonnaise
1 cup mint leaves
- Blend all ingredients in a blender until smooth.